Bake this jam and coconut sponge, then check out our bread pudding, raspberry jam steamed sponge, steamed sponge pudding with custard, sticky toffee pudding and more indulgent dessert recipes. Also bake our classic coconut cake for a simple afternoon tea treat.

Got some jam leftover from this recipe? Use it to make these dainty jam tarts and also check out more recipes using jam.


  • 250g raspberry or strawberry jam
  • 175g unsalted butter, softened
  • 175g golden caster sugar
  • 3 eggs
  • 175g self-raising flour
  • 50g desiccated coconut, plus extra to serve
  • 2 tsp vanilla bean paste
  • 4 tbsp coconut cream
  • custard, warmed, to serve


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Butter and line a 20cm square cake tin or similar-sized baking dish, then spoon in the jam and smooth it over the base.

  • STEP 2

    Beat together the butter and sugar in a large bowl until pale and fluffy, then add the eggs one at a time, beating between each egg. Fold in the flour, coconut, vanilla and coconut cream. Spoon the mixture over the jam in the tin, and level the top. Bake for 40-45 minutes or until a skewer poked into the centre of the sponge comes out clean.

  • STEP 3

    Either serve the sponge scooped from the dish still warm, with custard, or leave to cool in the tin, flip and remove the paper. Sprinkle with more desiccated coconut and serve in squares on its own or with custard.

Now check out our best ever self-saucing pudding recipes

Peanut butter and banana self saucing pudding


Anna Glover profile
Anna GloverSenior food editor

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